Pumpkin Cheesecake Cupcakes

These pumpkin cheesecake cupcakes scream "fall." With three layers of delicious flavor, you'll want to make this autumnal dessert all season long.

Ingredients for Pumpkin Cheesecake Cupcakes

Here's what you'll need to make these bakery-worthy pumpkin cheesecake cupcakes:

· Graham crackers: Buy boxed graham crackers at the store or crush your own graham crackers.· Butter: Melted unsalted butter holds the graham cracker crust together.· Spices: Cozy spices (ginger, cinnamon, nutmeg, and cloves) add warm flavor to these pumpkin cheesecake cupcakes.· Salt: A pinch of salt enhances the other flavors in the filling.· Cream cheese: Of course, you’ll need cream cheese for the decadent cheesecake filling.· Sugars: You’ll need white sugar and brown sugar for the filling, as well as powdered sugar for the frosting.· Pumpkin: Use store-bought pumpkin puree or make your own at home.· Eggs: Three large eggs add richness and structure to the cheesecake layer.· Sour cream: The creamy frosting starts with rich sour cream.· Vanilla: Vanilla extract is essential for the frosting’s sweet-tangy flavor.

How to Make Pumpkin Cheesecake Cupcakes

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make these pumpkin cheesecake cupcakes:

1. Make the crust: Crush the graham crackers with two tablespoons of ginger. Mix in the melted butter, then press the graham cracker mixture into prepared muffin cups.2. Make the filling: Beat the cream cheese with the white and brown sugars. Add the pumpkin puree, then stir in the spices and salt. Add the eggs and mix until well-combined. Spoon the mixture equally into the muffin cups.3. Bake the cupcakes: Bake the cupcakes in a preheated oven until they're mostly set, then cool completely.4. Frost the cupcakes: Stir the sour cream, powdered sugar, and vanilla together until smooth. Dollop the frosting onto the cooled cupcakes and sprinkle with cinnamon.

How to Store Pumpkin Cheesecake Cupcakes

Store the pumpkin cheesecake cupcakes in an airtight container in the refrigerator for up to four days. Since they're rich in cream cheese and eggs, don't let the cupcakes sit at room temperature for more than two hours.